Refrigerated module ROCAM 01900OM4R

A refrigerated buffet keeps prepared dishes chilled while presenting them to customers. The unit circulates cold air beneath a stainless steel well, drawing heat away from the food above. A compressor drives refrigerant gas through coils, lowering the temperature inside the insulated cabinet. The well's rounded edges and drain cock simplify cleaning and prevent standing water, while a digital thermostat maintains the set temperature range between +2 °C and +10 °C. This method preserves food safety without freezing, making it suitable for salads, desserts, cold meats and other items that must stay fresh but not solid.

The operator loads up to four full-size gastronorm pans into the well, then arranges the chosen service accessories around them. A straight or inclined tempered-glass sneeze-guard can be fitted on one side, or a closed display for assisted service. Foldable dish-holders, tray slides and removable grids attach to the short or long sides, converting the unit from self-service to counter service. The lower compartment, accessed by doors, stores backup pans or ingredients. Adjustable feet level the buffet on uneven floors, and a skirting board conceals them while protecting walls from scuffs.

The structure is stainless steel, with panelling available in laminated wood, stainless steel or powder-coated steel. Laminated finishes include colours such as silver, walnut, wenge and birch, while powder-coated options range from pure white to matte black. LED lighting illuminates the well, and additional modules can be joined to extend the service line.

Controls consist of a digital thermostat that sets and displays the well temperature. The 230 V supply powers the compressor and any fitted lighting. The 100 kg weight requires two people to move the unit, and the 1496 mm width fits standard worktop depths. Four full-size gastronorm pans drop into the 1342 mm well, leaving space for service accessories around the rim. The lower compartment measures 933 mm across, offering storage for backup pans or small equipment.

Cleaning involves removing the gastronorm pans, wiping the well with a sanitising solution, and emptying the drain cock. The stainless steel surfaces resist corrosion, and the rounded edges prevent food debris from collecting. Skirting boards and feet are detachable for thorough cleaning. Optional accessories such as tray slides and dish-holders are removable, allowing separate washing.

Variants include different panelling materials and colours, sneeze-guard styles, and service accessories. The unit can be configured for wall-leaning or island layouts, with foldable or fixed tray slides. Additional options include reinforced castors, custom adhesive stickers, and separators for half-size gastronorm pans.

The buffet is categorised under refrigerated service equipment for professional catering.